Joseph Jacobsen

Developed, designed, and executed day-to-day operation of corporate food program for Ohio headquarters & satellite offices. Created seasonally inspired menus for corporate headquarters on a sixweek cycle, utilizing locally grown and sourced ingredients. • Independently designed and managed One Energy’s private dinner meetings, parties, and fundraisers for key clientele, including: state governors, senators, and scientifically acclaimed energy innovators. • Applied knowledge of national culinary trends and market demand, to develop economically relevant and environmentally conscious recipes and menus. • Headed and coordinated company kitchen customization; built new layout and managed construction process, including coordinating with construction team and local officials. • Successfully organized and initiated industry-specific programs: Nutrition and fitness program, Grab & Go snack program, Water Filtration & Beverage program. • Established One Energy’s Culinary Cultural Program for local and remote corporate offices (serving approximately 50-70 employees total). • Strategized new ordering schedule and inventory management system based on full stock utilization and waste minimization.

Oversaw the operation of three regional Google cafes with total of 500+ users • Designed and facilitated full six-week menu cycle for six separate cafe stations rotating daily • Successfully supervised the opening and staffing of Market 6 Cafe, servicing 400+ Google employees per day • Controlled and maintained budget costs within required 2.0% range • Implemented new operational cleaning and closing procedures, HAACP plans & HSS procedures • Led daily pre-service meetings focusing on: Safety, Sanitation & Hospitality Training • Developed regional catering menus and managed launch of company regional catering program • Coordinated and executed all HSS, NSF and DOF inspections with all lead-up & corrective actions • Directed the monitoring, response, and follow-up of all customer interactions through the internal review system • Managed all aspects of ordering and inventory procedures for three company cafes; directed and led a team of 30 staff members and maintained appropriate staffing levels throughout changing shifts

Created overall concepts and developed all menus for Langley Hall and Degage Jazz Café with an emphasis on locally sourced foods and products • Developed and directed Degage Cooking School, held twice a month for all age ranges and culinary skill sets. Classes included off-site location visits of local farms, micro-breweries, etc. Also included private cooking classes as well as corporate classes. • Designed monthly tasting and/or theme dinners (examples: Wild Game, Great Gatsby, Snout to Tail) • Created off-site catering and large private event portion of business—weddings, pig roasts, local farm dinners, etc. • Collaborated with staff in creation of seasonally changing wine list, cocktail list & weekly rotating beer list with an emphasis on local breweries, spirits and ingredients. • Initiated black top gardening system to supply business with fresh grown herbs for both bar, kitchen & banquet facility which reduced ordering costs and secured sourcing. • Established and maintained all company social media presence and advertising on Facebook, Instagram, and in local newspapers. • Instituted and headed weekly front of house meeting, performance evaluations, sales contests • Managed all Point of Sales system, updating of menus IS system, creating new menus IS system, and adding new staff to system. • Facilitated Open Table reservations system. • Planned, strategized and coordinated all ordering and inventory maintenance for Degage Jazz Café, Langley Hall Catering, including all liquor ordering for restaurant and catering facility • Managed staff of 40 and maintained appropriate staffing levels with shift changes; Facilitated all hiring, firing, and disciplining of all employees for both Langley Hall and Degage Jazz Café